Oatmeal Lace Cookies With Almonds (No Mixer Needed)
A timeless classic, these delicate oatmeal lace cookies with almonds are the perfect balance of buttery, sweet, and crispy. Ready in under 30 minutes, they are perfect for tea, a shower, or a gift.
The cookies are simple, yet sophisticated. I love their light, airy, lacey, delicate appearance. They spread and caramelize and become a beautiful golden brown when baked.
This is a very old – and really good recipe – from my aunt. She has no idea where she got it. Definitely not the internet back in the day!
What to expect
Crispy, buttery, sweet, lacy, thin cookies – slightly caramelized.
Different from other recipes, this oatmeal lace cookie recipe includes almonds – a nice crunch factor. In this way, they are similar to Florentine lace cookies but much less finicky.
The cookies take less than 30 minutes from start to finish. You don’t need an electric mixer. The recipe makes 48-60 small cookies.
As cookies go, it would be hard to beat these delicate sweet treats regarding low calories and carbs. Only 1 tablespoon of flour!
And, as always, there are a couple of nice variations you can try.
Ingredients – tailored to your taste
The ingredients include oats, almonds, melted butter, sugar, a pinch of flour and baking powder, an egg, and vanilla extract.
Oats: You can use rolled oats or quick-cooking oats for this recipe. Instant oats will also work, but they contain added salt and sugar if that’s important to you. Don’t use steel-cut oats.
Almonds: Use thinly sliced or slivered almonds. Toast them if you want to add a nutty flavor. I do.
Variations and substitutions:
- Add chocolate:
- Drizzle melted semi-sweet or dark chocolate on the cookies.
- Dip one side of the cookie in melted chocolate on a plate.
- Sandwich 2 cookies with melted chocolate in between.
- Nuts: You can replace the almonds with finely chopped walnuts or pecans if you like.
- Replace the vanilla with a few drops of almond extract.
- If you use brown sugar instead of white sugar, you will get a hint of caramel flavor.
- Add lemon or orange zest to the batter. I often make half with zest and half without.
- Gluten-free version: swap the flour with a 1:1 gluten-free flour, oat flour or rice flour. Most oats are gluten-free, but check the package. A good option is Bob’s Red Mill oats.
Step-by-step instructions
Tips
- Make sure you spread out the cookie dough to give the cookies enough room to spread.
- Most oven temperatures are not accurate so the baking time may vary. Watch them carefully in the last few minutes to ensure the lacy cookies don’t get too dark.
- It’s important to allow this delicate cookie to cool for a few minutes to firm up before you remove them from the pan to cool completely.
What to serve with oatmeal lace cookies
These are the exact kind of cookies you would find at a tea, shower, cookie exchange, or brunch. But don’t get us wrong, they also hit the spot with a cold glass of milk in front of the TV. They are pretty addictive.
The cookies are also excellent with ice cream. Settle a cookie into a scoop of ice cream. Or crush a cookie and sprinkle it on the ice cream. Yum!
On the lighter side, serve the lace cookies with a fresh tropical fruit salad (just 4 ingredients).
Make Ahead/Freeze
- Baked cookies:
- Store in an airtight container for 5-7 days at room temperature.
- May be frozen in an airtight container or ziploc bags for 1-2 months once completely cooled.
- To freeze before baking, place teaspoons of dough on a cookie sheet, flash freeze for 30 minutes, then transfer the balls of dough to a Ziploc bag or airtight container.
Recipe FAQs
According to healthline, oats are nutrient-dense whole grains that are rich in soluble fiber and a good source of protein, vitamins, minerals and antioxidants. And, gluten-free (check to package though). Old fashioned oats, quick oats and steel-cut oats all have similar nutritional content. Steel cut oats have a slight edge on fiber. Instant oatmeal is the least nutritious as packages often contain added salt and sugar.
According to Foolproof Living on oats, quick oats have a greater surface area, a faster cook time, and a softer texture. Rolled oats take longer to cook and have a milder flavor and chewier texture. Either can be used for this recipe. I prefer the quick oats for a more delicate texture.
Here’s an article on how to toast nuts in the microwave, stove top or oven. I prefer toasting nuts in a dry pan on the stovetop as it’s easier to cook the nuts evenly, it’s quick and you are right there to make sure they don’t burn. I like the oven method as well, but it takes a bit longer.
Choose a sealed container that has a tight-fitting lid and is large enough to accommodate the cookies without crushing or breaking them. Place a sheet of parchment paper or wax paper between each layer of cookies to prevent them from sticking together. Store in a cool dry place.
Other easy cookie recipes
- lime glazed easy shortbread cookies (30 min)
- skor chocolate chip cookies (25 min)
- elephant ear (palmier) cookies (30 minutes)
- hazelnut cookies with chocolate smear (37 minutes)
For more ideas on cookies and other treats, check out our full list of sweets and treats (30 minutes or less)
If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟in the recipe card below. And if you REALLY like it, consider a review in the comments. Thanks very much!
Oatmeal Lace Cookies With Almonds (No Mixer Needed)
Ingredients
- 1 cup thinly sliced or slivered almonds (or finely chopped walnuts or pecans)
- 1 tablespoon flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt (omit if using salted butter)
- 1/2 cup melted salted or unsalted butter 1 stick
- 3/4 cup white sugar (or brown sugar)
- 1 cup quick cooking oats (or rolled oats)
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- Optional: 1-2 teaspoons lemon or orange zest .
Optional finish
- drizzle of dark or semi sweet melted chocolate.
Instructions
- Preheat the oven to 325F/163C. Line cookie sheet with parchment paper (or prepare two pans to bake at the same time).
- TOAST ALMONDS (OPTIONAL): (worth it for a nuttier flavor) Toast the almonds by dry-toasting them in a small pan over medium heat for about 4-5 minutes. Shake the pan often to brown evenly and to make sure they don't burn.
- MAKE COOKIE BATTER: Combine flour, salt and baking powder in a small bowl. Set aside. In a medium bowl, mix oats, beaten egg, slightly-cooled melted butter, sugar and vanilla. Stir in dry ingredients and almonds (and lemon or orange zest if using), just until combined.
- BAKE COOKIES: Drop teaspoons (not tablespoons) of batter 3 inches/7.6 cm apart on prepared large baking sheets (cookies will spread a lot). Flatten slightly. Bake for 12-14 minutes or until golden brown. The centres may still look a little soft. Remove from oven. Cool 5 minutes on pan to let cookies firm up a bit. Then transfer them with a thin metal spatula to a cooling rack to cool completely and get crisp. Drizzle with melted chocolate if desired (if you do, let it harden on the counter or in fridge before you store them).
Recipe Notes
- Variations and substitutions:
- Add chocolate: Drizzle melted semi-sweet or dark chocolate on the cookies. Dip one side of the cookie in melted chocolate on a plate. Or sandwich 2 cookies with melted chocolate in between.
- Nuts: You can replace the almonds with finely chopped walnuts or pecans if you like.
- Replace the vanilla with a few drops of almond extract.
- Add lemon or orange zest to the batter. I often make half with zest and half without.
- Gluten-free version: swap the flour with a 1:1 gluten-free flour, oat flour or rice flour. Most oats are gluten-free, but check the package. A good option is Bob’s Red Mill oats.
- Make ahead:
- Baked cookies:
- Store in an airtight container for 5-7 days at room temperature.
- May be frozen in airtight container or ziploc bags for 1-2 months.
- To freeze before baking, place teaspoons of dough on cookie sheet, flash freeze for 30 minutes, then transfer the balls of dough to a ziploc bag or airtight container.
- Baked cookies:
Easy to make and were devoured in a few hours by family and friends. Everyone is begging me to make them again, so okay, will do today.
Now that’s an endorsement. Thanks so much Holiday! 🙂